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Cucumber (Kheera)

Moisture	96.3%	Protein	0.4%
Fat	0.1%	Minerals	0.3%
Fibre	0.4%	Carbohydrates	2.5%
Calcium	10 mg	Phosphorus	25 mg
Iron	1.5 mg	Vitamin C	7 mg

>Calorific Value - 13 (values per 100 gms)
>Small amount of Vitamin B complex

Origin and Distribution

There are several varieties of cucumber which is differ in size, shape, and colour varies from whitish green to dark green size vary from 8 to 30 cm. and above. It is Originated in northern India, now spread throughout the world include northern and southern India, South east Asia, China, Africa, central and South America, the Caribbean and most tropical areas.

Natural Benefits Of Cucumber

Cucumber has relatively high mineral content. Its skin is most valuable as the cell salts and vitamins are in and near it, hence it should not be peeled. It is also a valuable source of potassium, sodium, magnesium, sulphur, silicon, chlorine and fluorine.

Used in salads

Cucumber can be taken with vegetables, cereals, fruits, nuts and salads enhances the nutritional value of food items. can be used as salad in combination with carrot, beet, tomato, radish, lettuce and other vegetables. addition of curd to the salad will make it a tasty food of great nutritional value.

Curative Properties

Cucumber is helpful in maintaining the alkalinity of the blood. It also operates as one of the best natural diuretics, secreting and promoting the flow of urine. It should always be taken raw as in cooking potassium and phosphorus are lost.